Preparation :25 mins
Cook :20 mins
Total TIme :45 mins
Servings :Makes 6 to 8 servings
Ingredents :
For The Stock:
2 onions , chopped
2 potatoes , chopped
1 tbsp moong dal (split green gram)
Other Ingredients
1 onion , chopped
1 tbsp chopped french beans
2 tbsp chopped cauliflower
1 carrot , chopped
1 tomato , chopped
2 tbsp cooked spaghetti
1 tbsp butter
salt and freshly ground black pepper powder to taste
1 tbsp grated processed cheese
bread sticks to serve
Method :
For the stock:
For the stock:Combine all the ingredients along with 5 cups of water in a deep pan and pressure cook for 3 whistles.And keep the water aside.
How to proceed
How to proceedHeat the butter in a deep pan, add the onions and saute for 2 minutes.Add the french beans, cauliflower and carrots and saute for more 2-3 mins.Add 1/2 cup of water and cook till vegetables are soft.Then add prepared stock and boil for 10 mins.Add the tomatoes, spagetti, salt and pepper and boil again for 5 mins.Serve hot with grated cheesse and bread sticks.
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Monday, December 25, 2017
Sunday, December 3, 2017
Oil Free Tomato Rawa Dosa
Preparation:25 mins
Cook: 25 mins
Total Time: 50 mins
Servings: Makes 4 servings
Ingredients
2 cups semolina (rava)
1 cup rice flour (chawal ka atta)
4 tbsp curds (dahi)
3 tsp ginger-green chilli paste
1/4 cup grated onions
4 tomatoes , blanched and pureed
salt to taste
Method
Combine the semolina, curds, salt and rice flour in a bowl and mix well, adding enough water to make a batter of pouring consistency.Cover and keep aside for 15-20 minutes.Add the tomato puree ,onions and the ginger-green chilli paste and mix well.Heat a non stick pan/tawa and pour a ladle of the batter in the centre and spread out the batter in a circular motion. Cover with a lid and cook for a minute on medium flame.Flip the dosa after it turns light brown and remove from tawa.Repeat using remaining batter to make more dosas.Serve immediately.
Cook: 25 mins
Total Time: 50 mins
Servings: Makes 4 servings
Ingredients
2 cups semolina (rava)
1 cup rice flour (chawal ka atta)
4 tbsp curds (dahi)
3 tsp ginger-green chilli paste
1/4 cup grated onions
4 tomatoes , blanched and pureed
salt to taste
Method
Combine the semolina, curds, salt and rice flour in a bowl and mix well, adding enough water to make a batter of pouring consistency.Cover and keep aside for 15-20 minutes.Add the tomato puree ,onions and the ginger-green chilli paste and mix well.Heat a non stick pan/tawa and pour a ladle of the batter in the centre and spread out the batter in a circular motion. Cover with a lid and cook for a minute on medium flame.Flip the dosa after it turns light brown and remove from tawa.Repeat using remaining batter to make more dosas.Serve immediately.
Soya Curry
Preparation:5 mins
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 3 to 4 servings
Ingredients
200 gms soaked and chopped soya nuggets
2 chopped tomatoes
1 chopped onions
1 chopped green chillies
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp asafoetida (hing)
1 tsp garam masala
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
2-3 whole dry kashmiri red chilli
3 tsp oil
salt to taste
1/2 tsp m.s.g
1 cup water
soy sauce to taste
chopped coriander (dhania) for garnishing
Method
Heat oil in a non stick pan or wok.Add the cumin seeds and the mustard seeds and let it crackle.Add 1/2 tsp of hing, dry red chilli and saute in the oil for 1 minute.Add the onions and saute till the onions are light golden brown.Add the tomatoes and the chilli powder and saute for 2 minutes.Add the ginger-garlic paste and saute well till the rawness of the ginger garlic paste goes away.Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam masala and saute for 4 to 5 minutes.Add the soya chunks and mix well.Add the ajina moto and once the soya chunks are nicely cooked, add 1 cup water to make the gravy.Add salt and 1 tsp of soya sauce and cook low flame for about 5-6 minutes.Garnish with coriander and serve hot with rice or rotis.
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 3 to 4 servings
Ingredients
200 gms soaked and chopped soya nuggets
2 chopped tomatoes
1 chopped onions
1 chopped green chillies
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 tsp asafoetida (hing)
1 tsp garam masala
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
2-3 whole dry kashmiri red chilli
3 tsp oil
salt to taste
1/2 tsp m.s.g
1 cup water
soy sauce to taste
chopped coriander (dhania) for garnishing
Method
Heat oil in a non stick pan or wok.Add the cumin seeds and the mustard seeds and let it crackle.Add 1/2 tsp of hing, dry red chilli and saute in the oil for 1 minute.Add the onions and saute till the onions are light golden brown.Add the tomatoes and the chilli powder and saute for 2 minutes.Add the ginger-garlic paste and saute well till the rawness of the ginger garlic paste goes away.Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam masala and saute for 4 to 5 minutes.Add the soya chunks and mix well.Add the ajina moto and once the soya chunks are nicely cooked, add 1 cup water to make the gravy.Add salt and 1 tsp of soya sauce and cook low flame for about 5-6 minutes.Garnish with coriander and serve hot with rice or rotis.
Pappadam
Preparation:25 mins
Cook: 5 mins
Total Time: 30 mins
Servings: Makes 2 to 4 servings
Ingredients
10 to 15 papad
1 cup grated coconut
4 green chillies
2 dry red chillies (pandi)
4 small onions , chopped
1/2 cup coconut oil
1/2 tsp yellow mustard seeds
4 to 5 curry leaves (kadi patta)
salt to taste
Method
Combine and blend the coconut, green chillies, curry leaves and half of the onions in a mixer.Lightly fry the papads and crush them. Add the salt and coconut mixture and mix well.Heat the oil in a kadhai, add the mustard seeds.When the seeds crackle add the red chillies, curry leaves and remaining onions and sauté.Add the papad-coconut mixture, mix well and cook on a slow flame for a few minutes.Serve hot with rice.
Cook: 5 mins
Total Time: 30 mins
Servings: Makes 2 to 4 servings
Ingredients
10 to 15 papad
1 cup grated coconut
4 green chillies
2 dry red chillies (pandi)
4 small onions , chopped
1/2 cup coconut oil
1/2 tsp yellow mustard seeds
4 to 5 curry leaves (kadi patta)
salt to taste
Method
Combine and blend the coconut, green chillies, curry leaves and half of the onions in a mixer.Lightly fry the papads and crush them. Add the salt and coconut mixture and mix well.Heat the oil in a kadhai, add the mustard seeds.When the seeds crackle add the red chillies, curry leaves and remaining onions and sauté.Add the papad-coconut mixture, mix well and cook on a slow flame for a few minutes.Serve hot with rice.
Tippi Paratha
Preparation:5 mins
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 4 parathas
Ingredients
2 tsp oil
2 cups chopped onions
1/2 tsp sugar
2 cups plain flour (maida)
1/2 cup grated paneer (cottage cheese)
a pinch of turmeric powder (haldi)
salt to taste
1 tsp cumin seeds (jeera)
1 cup chopped coriander (dhania)
1/2 cup roasted peanuts , powered
2 tsp chopped green chillies
2 tsp chopped fried cashewnuts (kaju)
Method
Heat the oil in a pan and add the cumin seeds.When the seeds crackle, add the onions and sugar, mix well and saute till the onions turn golden brown in colour.Remove from the flame, cool completely and add the remaining ingredients, mix well and knead into a soft dough, adding 2 cups of water.Divide the dough into 4 equal portions and roll out each portion into a circle of 6\" diameter, using the flour for rolling.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot.
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 4 parathas
Ingredients
2 tsp oil
2 cups chopped onions
1/2 tsp sugar
2 cups plain flour (maida)
1/2 cup grated paneer (cottage cheese)
a pinch of turmeric powder (haldi)
salt to taste
1 tsp cumin seeds (jeera)
1 cup chopped coriander (dhania)
1/2 cup roasted peanuts , powered
2 tsp chopped green chillies
2 tsp chopped fried cashewnuts (kaju)
Method
Heat the oil in a pan and add the cumin seeds.When the seeds crackle, add the onions and sugar, mix well and saute till the onions turn golden brown in colour.Remove from the flame, cool completely and add the remaining ingredients, mix well and knead into a soft dough, adding 2 cups of water.Divide the dough into 4 equal portions and roll out each portion into a circle of 6\" diameter, using the flour for rolling.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot.